Sichuan cuisine, as one of the eight major Han cuisines in China, has a key influence on China's food culture. Dongpo elbow is one of the classic traditional dishes of China and Sichuan Han nationality, belonging to Sichuan cuisine. Dongpo elbow, to put it bluntly, is related to the famous writer Su Shi.

Description of seasoning: total salt is light, salt is 30%, sufu 10%, soy sauce is 60%. The aroma mainly comes from soy sauce and yellow wine. Use semi-dry authentic yellow rice wine (Tapai, Guyuelongshan, etc. Everything is good, easy to use and delicious), and don't use cooking wine or other messy yellow wine.

Sichuan cuisine is made like this:

Select the pig's front elbow, blanch it with boiling water, brush it with sugar color, and fry it in the oil pan. Then put the seasoning on the drawer and steam it (or stew it in a pot) for a few hours until the skin is glutinous and the meat is rotten, which is called "Huoba" in Sichuan dialect. Meat is fat but not greasy, and thin but not firewood. The taste is salty and slightly spicy, and the ginger flavor is prominent with maotai flavor.

Dongpo elbow (including other elbow types) is a cooked dish, which takes several hours to steam or stew. If the heat does not reach home, the elbow skin will not rot, the meat will be tight and the taste will be bad. In addition, in the process of stewing, it is forbidden to add soup and water in one go, otherwise the meat will be very light and even "thoroughly remould itself". Sometimes because the fire is too big and there is no bamboo basket at the bottom of the pot, I stew it, which not only makes my elbow look dark, but also tastes bitter.